Pudina tomato chutney (Mint & Tomato)

Name: Pudina tomato chutney (Mint & Tomato)
Total time: 1200 s
Cuisine: Indian
Ingredients: 2 cups washed pudina patta / mint leaves; 2 small tomato; 1 onion; 4/5 pods garlic; 1 red chilli; Oil; Hing/ asafoetida; 1 tsp urad daal/split black gram; 1 tsp chana daal/ split chickpea lentil; Salt; Pinch turmeric; 1 spoon tamarind pulp

Swagatika @swagatika

Bangalore, Karnataka, India

Are you someone like me, who is not very fond of raw pudina chutney? Then try this recipe, in which pudina is roasted prior making chutney. Tastes amazing with plain rice, dosa, idly.

This chutney can be stored in glass jar in freeze for up to 3/4 days.

Are you someone like me, who is not very fond of raw pudina chutney? Then try this recipe, in which pudina is roasted prior making chutney. Tastes amazing with plain rice, dosa, idly.

This chutney can be stored in glass jar in freeze for up to 3/4 days.

Swagatika @swagatika

Bangalore, Karnataka, India

Are you someone like me, who is not very fond of raw pudina chutney? Then try this recipe, in which pudina is roasted prior making chutney. Tastes amazing with plain rice, dosa, idly.

This chutney can be stored in glass jar in freeze for up to 3/4 days.

Are you someone like me, who is not very fond of raw pudina chutney? Then try this recipe, in which pudina is roasted prior making chutney. Tastes amazing with plain rice, dosa, idly.

This chutney can be stored in glass jar in freeze for up to 3/4 days.

Saved

Ingredients

20 mins

2 cupswashed pudina patta / mint leaves
2small tomato
1onion
4/5 podsgarlic
1red chilli
Oil
Hing/ asafoetida
1 tspurad daal/split black gram
1 tspchana daal/ split chickpea lentil
Salt
Pinchturmeric
1 spoontamarind pulp

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Steps

20 mins

1

Assemble all required ingredients. Heat oil, add hing, red chilli and both daals. Roast until daal is slightly golden brown. At this stage add garlic and onion and sauté.
2

Add chopped tomatoes, salt, turmeric and cook until tomato is 80% cooked. Add pudina patta and keep cooking in slow flame till all well cooked. Switch off stove and add tamarind pulp and let it cool down.
3

Grind to a coarse paste. Enjoy the chutney with your favourite breakfast like dosa, idly, Paniyaram etc.

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Cooksnaps

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Swagatika @swagatika

on March 15, 2023 09:11

Bangalore, Karnataka, India

I am not a chef, just love to cook. My recipes are curated over years of cooking experience.I also write restaurant reviews @ Zomato. Check and follow -https://zoma.to/u/865770